Name: Stir-Fried Greens, Bangla Style
Yield: Serves 6
Cuisine: Bangladesh
Ingredients: About 1 pound leafy greens (such as amaranth leaves, baby bok choi, or dandelion greens); ½ teaspoon sugar, if using bitter greens (such as dandelion); 1 teaspoon salt; 2 teaspoons minced garlic or garlic mashed to a paste; 1½ cups finely chopped onions; 1 teaspoon Bengali Five-Spice Mixture, or a scant ¼ teaspoon each black mustard, cumin, fennel, fenugreek, and nigella se eds; ½ teaspoon cayenne or red pepper flakes; 3 tablespoons vegetable oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

About

During the monsoon, the beautifully arranged stacks of greens at vegetable stands in Bangladesh are evidence that in rainy season there, greens rule the vegetable world. Many leafy greens that are common in Bangladesh are available only in South Asia, but other greens can be cooked using the same techniques and flavorings.

One common monsoon green is succulent-stemmed puishak (shak means “green leafy vegetable”). The closest equivalent is that staple of the Thai-Chines